Directions

Bring sweet potatoes with the light syrup to a simmer in a large saucepan over medium heat, stirring occasionally. Drain all but ¼ cup syrup; return potatoes and reserved syrup to saucepan, cover and set aside.

Meanwhile, melt butter in a large skillet over low heat. Cook, swirling pan occasionally, about 10 to 15 minutes or until butter is lightly browned and fragrant. Remove pan from heat; stir in sage and immediately pour sage butter into pan with hot potatoes and light syrup. Add pepper and mash to desired consistency.